Title: Baked Broccoli
Categories: Vegetable
Yield: 4 Servings
| 18 | oz | Broccoli, frozen |
| | | Eggs |
| 8 | tb | Breadcrumbs |
| | | Butter |
| | | Pepper white |
| | | Pepper black |
| 3 1/2 | oz | Majonaise |
| 2 | | Dill Pickles |
| 1 | ts | Capers |
| 1 | | Anchovy |
| 1/2 | bn | Parsley |
1.Bring saltwater to a boil in a big pot;add the frozen broccoli, let it
simmer for 10 minutes.Dry well on papertowl. 2.Break the eggs into a deep
plate and mix well with a fork. 3.Put the breadcrumbs into another deep
plate. 4.Cut broccoli into little rosettes and dip first in egg, then in
breadcrumbs. 5.Heat the butter in a big skillet;add the rosettes and fry
until brown on both sides. 6.For the sauce;chop the pickle real fine.Cut
the anchovy into little cubes.Chop up the capers finely.Mix it all with the
majonaise and season to taste. Serve the broccoli with the sauce and fresh
bread. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY
315-786-1120